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Preparation

Melt butter in heavy large skillet over medium heat. Add onions and celery. Sauté until tender, about 12 minutes. Add apples and all herbs. Sauté until apples just begin to soften, about 3 minutes. DO AHEAD: Can be made 1 day ahead. Transfer to medium bowl, cover, and chill.

Mix 1 cup broth and dried fruit in bowl. Let soak at least 1 hour and up to 3 hours.

Preheat oven to 350°F. Divide bread between 2 rimmed baking sheets. Bake until bread is crusty but not hard, reversing sheets after 5 minutes, 10 to 12 minutes total. Transfer to very large bowl and cool.

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Recent Reviews

this was great! even tried it with a pork roast - baked acorn squash rings and served the stuffing in the rings. yum!

A Cook from Fort Myers FL /

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My family loves stuffing with fruit so this was a hit. I love figs but may try with prunes to eliminate seediness. Replaced chicken with vegetable broth for our vegetarians and it came out great. Added more broth than called for but have found when cooking separately (not in the turkey) that's always needed.

A Cook from Connecticut /

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I had high hopes for it, but it came out too
bland. Partly this was my own mistake, I live
with a person who hates onions so I omitted
from recipe and added some garlic, but should
have substituted with another savory element.
Next time I will add pancetta or a savory
chicken sausage. I used 2
loaves of rosemary ciabatta bread, which was
quite nice. I had to add 2+ cups of extra broth,
and even melted some butter in the broth.
Once I got the right moisture content, it baked
perfectly.

msnancydrew from nyc /

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Even though I used double the amount of broth, it was still way too dry. It needed more flavor and there was way too much left.